Expediter - Manchester

Expediter - Manchester

Department: Kitchen

Responsible To: General Manager, Duty Manager.

Responsible For: Managing the flow of service & communicating between Restaurant to Kitchen, Kitchen to Restaurant during service, ensuring the food quality is correct as per Menu Specification Manuals.

Working Liaison: Restaurant staff, Bar staff, Management team.

Purpose of the Position: To drive & collate the kitchen service to maintain efficient communication between Kitchen & Restaurant staff, to ensure correct presentation all menu’s to the correct company standard (set down in the menu manual).
To assist the Restaurant Manager, Head Chef, Second Chef in the smooth running of the service

Physical Requirements: To perform your daily duties you will be required to stand for eight hours or more, some aspects of your job will require you to bend, kneel & reach. You must be prepared to lift items of moderate weight & assist lifting of heavy items. You will be required to perform your duties with speed & mental dexterity at all times regardless of the task or level of business. 

 Main Duty’s & Responsibilities.

1, To be punctual for all shifts & meetings.

2, To be smart, presentable & maintain a high standard of personal hygiene at all time’s, in the uniform provided for you by the company. To provide & wear adequate clean footwear for you working environment. (Consult Kitchen Operation’s Manual).

3, To ensure that all menus are presented correctly, following the company standards (set down in the menu manual).

4, To ensure the food quality is maintained to the correct company standard (set down in the menu manual).

5, To manage the Window ensuring ticket times are met by constant assessment using the systems of Prioritisation & ETA’s

6, To know all of the “Kitchen Call Codes & Terminology”

7, To liaison between the bussers/servers & the kitchen personal to maximize communication, help to create & maintain a polite, courteous & respectful working relationship with all departments, customers & suppliers.

8, To communicate with the Restaurant Manager, Shift Leader & or M.o.D with any problems or shortages during service.

9, To adhere to the “Kitchen Etiquette” procedure

10, To know & abide by the “How to Work the Window/Expo” procedure

 11, To work in a clean & hygienic manner, keeping both personal & working environment clean, in accordance with the Company & Hygiene regulations

12, To know & abide by the Company & Legal requirement’s relating to Food Safety, Fire Safety, Hygiene, Health & Safety & Personnel Procedures.

13, To report all complaints & accidents to the Head Chef / Second Chef or M.O.D immediately, ensure the correct reporting procedure is followed.

14, To report any defective equipment to the Head Chef / Second Chef or the M.O.D.

15, To ensure the Kitchen environment is kept in a Hygienic condition, using structured cleaning rota’s, in compliance with Company & Legal requirement’s 

16, Never to divulge information concerning Living Ventures to any person, other than a Living Ventures Ltd employee without prior written consent from Living Ventures Ltd board of Director’s.

17, To carry out any reasonable requests made by the Head Chef / Second Chef or General Manager.

18, To motivate and encourage the kitchen/restaurant team to maintain a good working atmosphere.